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Sunday Chicken Rice Bake Recipe
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Onion soup mix||1 Tablespoon (1 Envelope)|
|Canned chopped mushrooms||3 Ounce (1 Can)|
|Regular rice||1 Cup (16 tbs)|
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
|Broiler fryer chicken||3 Pound, cut up (Ready To Cook)|
Serving size: Complete recipe
Calories 4107 Calories from Fat 1984
% Daily Value*
Total Fat 220 g338.8%
Saturated Fat 65.1 g325.4%
Trans Fat 0 g
Cholesterol 1052.3 mg
Sodium 3648.2 mg152%
Total Carbohydrates 229 g76.2%
Dietary Fiber 15.2 g60.9%
Sugars 19.4 g
Protein 288 g576.4%
Vitamin A 592.3% Vitamin C 91.2%
Calcium 59.6% Iron 104.3%
*Based on a 2000 Calorie diet
Reserve 1/2 cup of the soup mixture and set aside.
Stir uncooked rice and thawed vegetables into remaining soup mixture.
Turn rice mixture into a 12 x 7 1/2 x 2-inch baking dish, arrange chicken pieces atop.
Pour reserved soup mixture over chicken.
Sprinkle chicken pieces with paprika Cover tightly with foil.
Bake at 375° till rice is tender, 1 1/4 to 1 1/2 hours.